National Hot Dog Day Toppings, Regulations, Safety and Nutrition

Favorite Toppings

National Hot Dog and Sausage Council
How It's Made - Hot Dogs
U.S. Laws Regulating Hot Dogs
Food Safety
Hot Dogs and Nutrition
Hot Dogs and Sodium Nitrate
Choking risk
Commercials Then and Now

The U.S. Chamber of Commerce designated July as National Hot Dog Month in 1957. The National Hot Dog and Sausage Council (http://www.hot-dog.org) is an organization created in 1994 by the American Meat Institute and is funded by contributions from hot dog and sausage manufacturers and suppliers of equipment, ingredients, and services. The Council conducts scientific research and informs consumers and media on quality, safety, nutrition, and preparation of hot dogs and sausages.

What's In A Hot Dog by Joy Bauer

How It's Made - Hot Dogs  

U.S. Laws Regulating Hot Dogs 
A hot dog, frankfurter, or wiener is a cooked sausage. It can be made from beef, pork, veal, turkey, chicken, or a combination of these, and the label must state the type of meat and other ingredients used.

Federal Standards of Identity.
1. Hot dogs may not contain more than 30% fat or no more than 10% water.
2. Beef or all-beef: Only beef with no soybean protein or dry milk solid fillers added.
3. Kosher: All beef, usually heavily seasoned.
4. Frankfurter may contain up to 3.5 percent fillers from a combination of meats.
5. Turkey or Chicken Franks can contain turkey or chicken and turkey or chicken skin and fat in proportion to a turkey or chicken carcass.
6. If a variety of meats, cereal, or soy fillers are used, the product name must be changed to "links," or the presence must be declared on the label. Hot dogs can contain 15% byproducts, such as heart, kidney, liver, or other organs. But they must be labeled.
7. Up to 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used but must be shown in the ingredients statement on the product's label by its common name.
8. The label must say so if a hot dog has a casing or a thin skin and it is different from the meat used in the hot dog. For example, if a chicken hot dog has a pork casing, the label must list the pork casing on the ingredients list. If the casing is artificially colored, the label must indicate this
9. The ingredients statement must list all ingredients in the product in order of predominance, from highest to lowest amounts.
10. To protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible and is prohibited for use as food. It is not permitted in hot dogs or any other processed product. (Mechanically separated meat is a process whereby meat is separated from the bone by scraping, shaving, or pressing the meat from the bone without crushing, breaking, or grinding the bone.)
11. Mechanically separated pork is permitted and must be labeled as "mechanically separated pork" in the ingredients statement. Hot dogs can contain no more than 20% mechanically separated pork.
12. Hot dogs can contain any mechanically separated chicken or turkey.
 

A vegetarian hot dog is a hot dog produced completely from non-meat products. Vegetarian hot dogs are usually made from soy protein, but some contain egg whites (not acceptable to vegans). There are also vegetarian hot dogs made from tofu.

Food Safety
1. Hot dogs should be reheated until steaming hot before eating due to the threat of listeriosis.
2. If there is no product date, hot dogs can be safely stored in the refrigerator in the unopened package for 2 weeks; once opened, only 1 week.
3. Frozen hot dogs maintain their quality for about 1 or 2 months.
4. Do not leave hot dogs at room temperature for more than 2 hours and no more than 1 hour when the temperature exceeds 90 °F.
 

Hot Dogs and Nutrition
The traditional hot dog is high in fat and salt and contains very little fiber. Yet Americans typically consume 7 billion hot dogs during Hot Dog Season, which runs from Memorial Day to Labor Day.

Below is a list of hot dogs: beef, pork, turkey, low-fat, no-fat, and vegetarian. Moderation, individual needs, and preferences are key to planning your meals. If you eat hot dogs more than once a week, it might be wise to choose a lower-fat variety.

The analysis provided is based on 2 ounces cooked. It is important to read the label and check the portion size. Some of the hot dogs listed below were rounded up to 2 ounces in order to show a comparison of equal weight.

Hot Dogs and Sodium Nitrate/Nitrite

Many brands of hot dogs contain sodium nitrite and nitrate. Nitrite and nitrate are used as food preservatives and flavor enhancers, prevent spoilage, and help prevent botulism. They occur naturally in some vegetables, fruits, grains, spices, and water. In the 1970s, several studies linked nitrite consumption with cancer in laboratory rats.

As a result, the FDA and the USDA commissioned a comprehensive review of sodium nitrite's role as a food additive. The National Academy of Sciences (NAS) results stated that nitrite does not cause cancer, although exposure to high nitrate levels in certain populations may be associated with cancers. The NAS recommended reducing people's exposure to both nitrates and nitrites as much as possible without endangering the protection against botulism.

The meat industry has substantially changed in the past 20 years to address concerns about nitrite in cured meats. It reduced the use of nitrite in the processing of cured meats and now averages one-tenth of what the regulations allow.

A Consumer Report analysis found that the nitrates and nitrites in all the hot dogs tested were well below the maximum level for the additives established by the USDA. A hot dog labeled uncured cannot add nitrates or nitrites, but that does not necessarily mean the product is free of them. The three uncured hot dogs tested contained nitrites and nitrates because the compounds occur naturally in spices and other natural ingredients added during processing.

As I reviewed the literature, it was clear the controversy over nitrites causing cancer still exists today. The American Institute for Cancer Research report found that consuming one 50-gram serving of processed meat (about one hot dog) every day increases the risk of colorectal cancer by 20 percent. According to the AICR, the average risk of colorectal cancer is 5.8 percent, but 7 percent when a hot dog is consumed daily over years.

Choking Risk

Hot dogs present a significant choking risk, especially for children under 14 years of age. Seventeen percent of all food-related asphyxiations are caused by hot dogs. It is suggested the size, shape, and texture of hot dogs be modified to reduce the risk of choking. Pediatric emergency doctors note that a wedged hot dog is almost impossible to dislodge from a child's windpipe. To serve hot dogs safely for children, one should slice the hot dog into bite-size pieces. For adults, slicing hot dogs down the middle length is recommended.

Commercials Then and Now

Hebrew National Hotdog Commercial

1978 commercial for Oscar Mayer Hot Dog Wieners.
 Hot diggity!

OSCAR MAYER, 1960’s

2024 Mango Season

The time has come to harvest our mango tree. This year, I was joined by my sister, great-nephew, and two dear friends, making the experience even more enjoyable. It's truly a special time of year for me as I revel in the joy of harvesting and delve into the excitement of exploring new recipes featuring these delicious fruits. 

Below, I feature a Mango Oatmeal Muffin. Whether enjoyed as a breakfast on the go, a delightful afternoon snack, or a sweet treat after dinner, the Mango Oatmeal Muffin will captivate your taste buds. Its amazing flavor and texture make it an irresistible choice for mango enthusiasts and muffin lovers alike.

Mango Oatmeal Muffins

Serves:12

Ingredients:
1.5 cups mango or frozen mango, thawed
¼ cup brown sugar
2 eggs
½ cup canola oil
1.5 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/3 cup oats
1 tsp cinnamon
¼ tsp salt

Directions:

1. Preheat the oven to 375 F.

2. Whisk together two eggs, brown sugar, and oil in a medium bowl.

3. Next, add softened mango and mash with a fork to combine with wet ingredients.

4. In a separate bowl, stir all dry ingredients (flour, oats, baking soda, baking powder, cinnamon, and salt).

5. Then, add the dry ingredients to the wet ingredients and stir to combine, forming a batter.

6. Fill non-stick muffin tins 2/3 full with batter.

7. Bake for 15 to 20 minutes. Use a toothpick to insert into the muffin to check doneness; if the toothpick comes out clean, they’re ready.

Nutrition Information.
Calories (kcal)           182
Protein (g)                  4
Carbohydrates (g)      19
Total Dietary Fiber (g) 3
Total Sugars (g)          6
Added Sugar (g)         3
Fat (g)                        11
Saturated Fat (g)         1
Cholesterol (mg)         31
Calcium (mg)              72
Magnesium (mg)         39
Phosphorus (mg)         71
Potassium (mg)          115
Sodium (mg)              165

Dive into the World of Horseradish

Horseradish is a perennial plant with mustard, wasabi, broccoli, and cabbage. It grows up to 4.9 feet (1.5 meters) tall and is cultivated primarily for its large, white, tapered root.

The intact horseradish root has hardly any scent. When cut or grated, enzymes break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), irritating the sinuses' mucous membranes and eyes. Grated horseradish should be used immediately or preserved in vinegar for the best flavor. Once exposed to air or heat, it will lose its pungency, darken in color, and become unpleasantly bitter-tasting.

Growing Horseradish

Nutrition: The fresh plant contains an average 79 mg of vitamin C per 100 g of raw horseradish.

Culinary Use
Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy beige in color. It will keep refrigerated for months but eventually darken, indicating it is losing flavor and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor of the root.

Horseradish sauce made from grated horseradish root and vinegar is a popular condiment; used with roast beef and other dishes, including sandwiches or salads. In the USA, the term "horseradish sauce" refers to grated horseradish combined with mayonnaise or salad dressing. Prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce and is used as a sauce or sandwich spread.

Recipes

Baked Salmon with Horseradish Sauce

Number of Servings: 2

Ingredients:

2, 5 oz Salmon filets

2 Tbs. Lemon Juice

1 Tbs. Worchester Sauce

1 Tbs. Mayonnaise, light

1 Tsp. Horseradish

Paprika

Directions:
Preheat oven to 400 degrees F. Rinse filets and pat dry. In baking dish, combine lemon juice and Worchester sauce. Add salmon and coat both sides with the mixture. Combine mayonnaise and horseradish, mix well, and spread over top of salmon filets. Sprinkle paprika over filets. Cover the dish with foil. Bake in 400 degrees F oven for eight minutes. Uncover and continue baking for 3 more minutes.

Nutrition Analysis

Additional Recipes

1. About.com, Home Cooking, Horseradish Recipes

2. Horseradish Information Council, Recipes 

3. Huffpost Taste, Horseradish Recipes  

Medical

More evidence is needed to rate the effectiveness of horseradish for the following medical uses: Urinary tract problems, Fluid retention (edema), Cough, Bronchitis, Achy joints and muscles, Gout, Gallbladder disorders,  Sciatic nerve pain, Colic, and Intestinal worms in children.

Side Effects, Precautions and Warnings

Mustard oil is extremely irritating to the lining of the mouth, throat, nose, digestive system, and urinary tract. Horseradish can cause side effects including stomach upset, bloody vomiting, and diarrhea. It may also slow down the activity of the thyroid gland.

When used on the skin, horseradish is possibly safe, but in large quantities may cause skin irritation and allergic reactions.

Horseradish is unsafe in children less than 4 years old. In young children, it may cause digestive tract problems.

Horseradish in large amounts is unsafe when pregnant and breastfeeding. The mustard oil in Horseradish can be toxic and irritating. Horseradish tincture should not be used regularly or in large amounts because it might cause a miscarriage.

Horseradish is not recommended for any of the following conditions: stomach or intestinal ulcers, inflammatory bowel disease, infections, or other digestive tract conditions.

Horseradish may worsen hypothyroidism. 

There is a concern horseradish might increase urine flow. This could be a problem for people with kidney disorders. 

References and Resources

1. Wikipedia, Horseradish 

July 13, National French Fry Day

Nutrition Information was obtained from the following resources.

McDonald’s Nutrition Information
Burger King Nutrition
Wendy’s Nutrition

Baked Oven Parsley Fries

Yield 4 servings

Ingredients

3 russet potatoes, sliced into 1/4 inch strips

cooking spray

1 teaspoon dried thyme

salt and pepper to taste

Directions

Preheat oven to 400 degrees F° (200° degrees C). Use a non-stick baking sheet or spray lightly with cooking spray.

Arrange potato strips in a single layer on the baking sheet, skin sides down. Spray with cooking spray and sprinkle with thyme and salt and pepper to taste.

Bake 25 minutes in the preheated oven, or until golden brown.

Join Our Ice Cream Social - Make Your Own Sundae

Celebrate the occasion of Make Your Own Sundae Day by hosting an Ice Cream Sundae Party. Take the opportunity to indulge in your favorite ice cream, ice milk, or frozen yogurt while also exploring some delicious and healthy toppings. Here's a selection of wholesome toppings to choose from:

1. Fresh Fruit Medley: Slice up various colorful fruits such as strawberries, blueberries, raspberries, bananas, and kiwis to add a burst of natural sweetness and vitamins to your sundae.
2. Crunchy Granola: Sprinkle some crunchy granola over your ice cream to add a delightful texture and a hint of whole grains.
3. Chopped Nuts: Opt for heart-healthy nuts like almonds, walnuts, or pistachios that provide a satisfying crunch and a dose of healthy fats.
4. Shredded Coconut: Add a tropical twist to your sundae with a sprinkling of shredded coconut, rich in fiber and medium-chain triglycerides.
5. Dark Chocolate Shavings: Indulge your chocolate cravings with a small handful of dark chocolate shavings. Dark chocolate contains antioxidants and may have various health benefits.
6. Chia Seeds: Boost the nutritional value of your sundae by adding chia seeds, which are packed with omega-3 fatty acids, fiber, and protein.
7. Greek Yogurt Drizzle: Swap out traditional whipped cream for a dollop of creamy Greek yogurt, which adds a tangy twist and some extra protein.
8. Cinnamon Sprinkle: Sprinkle a pinch of cinnamon over your sundae for added flavor.
9. Dried Fruit: Experiment with dried fruits like raisins, cranberries, or apricots.

By incorporating these healthier toppings into your ice cream sundae bar, you can enjoy a balance between indulgence and nourishment, making it a delightful treat for everyone at the party.

Frozen Vanilla Greek Yogurt with a Variety of Fruits

Ingredients
1/2 cup (102 g) Frozen Vanilla Greek Yogurt
Variety of Fresh Fruits. 1 Tablespoon of each: Orange, Strawberries, Blueberries, Kiwi, Raspberries, & Mango

July 10, Teddy Bear Picnic Day Even Teddy Bears Practice Food Safety

Before setting out your picnic feast, ensure your hands and surfaces are clean. 

Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood should be packed while frozen to stay colder longer.

Pack beverages in one cooler and perishable foods in another. This will prevent perishable foods from being exposed to warm outdoor temperatures. 

Limit the times the cooler is opened to keep the contents cold longer.

Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared and cooked foods or foods that will be eaten raw, such as fruits and vegetables. 

Rinse fresh fruits and vegetables under tap water before packing them in the cooler.  

For more food safety tips, visit 

http://www.fightbac.org

http://homefoodsafety.org  

Watermelon Wonderland: Fun Creations for all ages

Watermelon Wonderland: Fun Creations for all ages. 

The National Watermelon Promotion Board (NWPB) is a non-profit organization formed in 1989 by watermelon growers and shippers. Their goal is to increase consumer demand for watermelon through promotion, research, and educational programs. The NWPB has developed marketing programs to boost watermelon sales in supermarkets throughout the U.S. and Canada. Their site contains recipes, nutrition facts, fun games for children, lessons for educators, and information for health professionals and the media.

Watermelon and Food Safety

1. Wash your hands thoroughly with soap and water before cutting watermelons.

2. Wash the outer surface of the melon with clean running water and dry to remove any dirt. If you purchase a pre-cut piece of watermelon, you should rinse the rind portion in fresh water and dry it.

3. Wash cutting boards, countertops, scoops, knives, and other equipment or utensils with hot water and soap to avoid cross-contamination.

4. If you refrigerate the watermelon after purchasing, be sure to keep the watermelon cool.
5. Always refrigerate watermelon once you have cut into it. Place in a covered container or cover the cut surface with plastic wrap to prevent the melon from becoming mushy.

Nutrition Facts about Watermelon

Watermelon is rich in Vitamin A and Vitamin C, contains no Trans Fatty Acid, no Cholesterol, very low in sodium, and has only 46 calories in One Cup. Watermelon contains lycopene, an antioxidant which may reduce the risk of cancer.

Watermelon contains about 6% sugar and 92% water by weight. It is a great way to get additional fluids.

Creating Snacks or a

Light Meal using Watermelon

Shrimp Cocktail Watermelon

Watermelon Fruit Cup

Watermelon Stuffed Sushi

Watermelon Stuffed Chicken Salad
with Crackers, Raspberries & Mango

Watermelon Stuffed Tabouli with Goat Cheese

Watermelon Stuffed Granola with Seasonal Fruit

Watermelon Circles with Feta Cheese and Lentil Salad

Fun with Fruit

Watermelon and Feta Cheese Salad

Selecting a Watermelon

How to Grow Watermelons

Carving Watermelon
 

Raspberries: A Versatile and Nutritious Delight

Raspberries are a member of the Rosaceae family and genus Rubus. These versatile fruits lend themselves beautifully to various culinary creations, ranging from delectable jams, pies, and tarts to refreshing smoothies and invigorating beverages. Beyond their culinary appeal, fresh raspberries provide a wealth of nutritional benefits, including an excellent vitamin C source.

Whether you savor the pleasure of picking and enjoying raspberries directly from their stems or explore their culinary potential in an array of delightful dishes and beverages, these vibrant berries offer a delightful experience for your taste buds and overall well-being.

One noteworthy advantage of raspberries is that they are self-fertile, meaning a single bush is sufficient for fruit production. However, they benefit from pollination by bees, which increases the likelihood of a bountiful harvest. Be patient after planting, as raspberry bushes typically produce fruit around one year after planting.

While raspberries naturally thrive in cooler climates, numerous raspberry varieties are now available to suit various planting zones. This expanded selection allows gardeners in different regions to cultivate raspberries successfully, adapting to their specific climate conditions.

With the right selection of raspberry varieties and proper care tailored to their specific needs, you can enjoy a productive raspberry harvest regardless of your climate zone.

The Significance of Pruning

Pruning plays a crucial role in maintaining the health and productivity of raspberry plants. While raspberries are perennial plants, it's essential to understand that the canes responsible for bearing fruit live for only two summers. Proper pruning practices are necessary to ensure the continued success of your raspberry crop.

To maintain the vitality of your raspberry plants and ensure continuous fruit production, it's crucial to prune out the dead canes each year. Pruning them out allows the plant to direct its energy toward producing fruit in the upcoming year.

Removing the dead canes creates space and resources for new growth and development. This cyclical pruning process ensures the sustained productivity of your raspberry plants year after year.

Remember, regular and timely pruning is vital in raspberry cultivation, enabling the plants to thrive, rejuvenate, and consistently produce abundant and healthy fruit crops.

Selecting Raspberries: Look for raspberries that are brightly colored and have a plump appearance. Avoid berries that are dull, mushy, or have a dull color. Check the container for any signs of mold or excessive moisture. Moldy berries can quickly spread and spoil the rest of the batch. Give the container a gentle shake to see if the raspberries move freely. This can indicate their freshness and firmness.

Storing Raspberries: Keep raspberries refrigerated immediately after purchasing or picking. The cool temperature helps slow the ripening process and extend their shelf life. Store raspberries in a shallow container or paper towel-lined plate to allow air circulation and prevent moisture buildup. Only wash raspberries right before you plan to use them. Excess moisture can promote mold growth and cause them to spoil faster. If you have excess raspberries that you won't be able to use within a few days, consider freezing them to preserve their freshness.

Freezing Raspberries: Start by gently washing the raspberries under cool running water. Be careful not to soak them, as this can lead to waterlogging. Place the washed raspberries in a single layer on a baking sheet or tray lined with parchment paper. Place the baking sheet in the freezer and allow the raspberries to freeze individually for about two hours or until they are firm. Transfer the frozen raspberries to a sealed plastic bag or airtight container. Make sure to label and date the package. Return the raspberries to the freezer and use them within ten months for the best quality.

Remember, raspberries are delicate fruits, so handle them gently to avoid crushing or bruising. Proper selection and storage allow you to enjoy fresh and delicious raspberries for longer periods.

Raspberry Recipes

1. Healthy Raspberry Recipes, EatingWell

2. Top 10 Ways to Enjoy Raspberries, Fruit and Veggie

Macaroni Mania: From Classic to Creative

Macaroni Mania: From Classic to Creative

Macaroni is a variety of dry pasta traditionally shaped and produced in various shapes and sizes. Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be called elbow macaroni. Some home machines can make macaroni shapes, but like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is created by different extrusion speeds on opposite ends of the pasta tube as it emerges from the machine.

In North America, the word "macaroni" is often used synonymously with elbow-shaped macaroni, as it is the most often used in macaroni and cheese recipes.

Macaroni Salad with Creamy Avocado Dressing

Resources

1. Macaroni. From Wikipedia
2. Healthy Macaroni Recipes, EatingWell

Portion Control: National Strawberry Sundae Day

July 7 is designated as National Strawberry Sundae Day. With portion planning, you can turn a sundae into a healthy snack or even a nourishing breakfast.

Strawberry Sundae with Granola

Ingredients.
1/4 cup Light Strawberry Ice Cream
1 Tablespoon Granola
1/4 cup Strawberries, chopped
1/2 cup Strawberries

Nutrition Information. 97 Calories; 2 g Protein; 18 g Carbohydrates; 2 g Dietary Fiber; 2 g Fat (g); 5 mg Cholesterol;  49 mg Vitamin C; 70 mcg Folate; 34 mg Sodium

Strawberry Sundae with Yogurt and Granola

Ingredients.
1/3 cup Light Frozen Strawberry Yogurt
2 Tablespoon Granola
1/4 cup Strawberries, chopped
1/2 cup Strawberries
1.5 teaspoons Strawberry Preserves

Nutrition Information. 165 Calories; 3 g Protein; 34 g Carbohydrates; 2 g Dietary Fiber; 3 g Fat (g); 7 mg Cholesterol; 49 mg Vitamin C; 120 mcg Folate; 48 mg Sodium

Strawberry Sundae Cone